Description
These Lemon Raspberry Cookies combine the bright, zesty flavor of fresh lemon with the sweet tartness of raspberries, creating a delightful soft cookie with beautiful red streaks. Perfectly balanced with a light brown sugar sweetness and a tender crumb, these cookies are easy to make and great for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tsp freshly grated lemon zest
- 1 large egg
- 1 tsp (5ml) lemon juice
- 1 tsp (5ml) pure vanilla extract
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Fruit
- ¾ cup (85g) frozen raspberries, crumbled
Instructions
- Prepare the Butter and Sugar Mixture: In a large bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and freshly grated lemon zest. Using an electric hand mixer or stand mixer, beat on medium speed for 1-2 minutes until the mixture becomes pale and fluffy. Then beat in the egg until fully incorporated. Mix in the lemon juice and pure vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly blended. This ensures the leavening agents and salt are properly distributed throughout the flour.
- Mix Dry Ingredients into Wet Mixture: Add the dry flour mixture to the butter mixture and gently fold in by hand until mostly incorporated, taking care not to overmix to maintain a tender cookie texture.
- Fold in Raspberries: Carefully crumble the frozen raspberries and fold them gently into the dough. Be cautious not to over-mix so that the dough retains pretty red streaks rather than turning completely pink. The berries will distribute more as you portion the dough.
- Chill the Dough: Place the dough bowl into the refrigerator to chill while you preheat the oven. Chilling helps the cookies hold their shape better during baking.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Using a medium spring-loaded ice cream scoop or two large spoons, scoop mounds of dough onto the prepared baking sheets, spacing them evenly. Bake for 12-14 minutes until the edges are golden brown and the tops are lightly golden.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for a minute to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Use frozen raspberries crumbled to avoid excess moisture in the dough.
- Do not overmix the raspberries into the dough to maintain vibrant raspberry streaks.
- Chilling the dough improves cookie shape and texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
